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Colorful Apricot Chutney

3 large sweet red peppers, diced
12 ounces dried apricots, diced
1 cup raisins
1 cup sugar
1 large onion, finely chopped
3/4 cup red wine vinegar
5 garlic cloves, minced
1-1/2 teaspoons salt
1-1/2 teaspoons crushed red pepper flakes
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon ground mustard

In a large heavy saucepan, combine all ingredients; bring to a boil.

Printed from tasteofhome.com Oct 13, 2008

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Colorful Apricot Chutney cont.

Reduce heat; simmer, uncovered, for 25-30 minutes or until thickened,
stirring occasionally. Cover and refrigerate. Serve as an
accompaniment to pork or chicken. Chutney may be stored in the
refrigerator for up to 1 month.

Yield: 4 cups.